Thursday, September 9, 2010

Finger Food

I had to test a few recipes from the appetizer section of my cookbook project this week. Since I wasn't planning on throwing any fancy parties, I made the appys as my main course. Inspired by Tasha's (of Voracious Vegan) famous "snack plates," I put together a fork-free lunch that was perfect for nibblin' on while I caught up on some deadlines at the office.

One such nibble were these Sweet Tater "Sausage" Balls:

My mom used to make sausage balls with Bisquick, meat sausage, and cheddar cheese. They were always a hit at potlucks and parties. But mine are pretty darn tasty too, and they're Bisquick-free, cheese-free, and meat sausage-free. Instead I use vegan sausage and mashed sweet taters. The potatoes make these really soft and melt-in-your-mouth delicious.

Though the sausage balls taste yummy on their own, I'll include this Spicy Cheezy Sauce as a suggested dip in the cookbook:

I had six of the sausage balls with dip, alongside this colorful plate of veggie sticks with my Garlicky Black-Eyed Pea Hummus:

There's carrots, celery, cucumber, zucchini, and red and green bell pepper — a cornucopia of fresh veggies to act as the middle man between the hummus bowl and my big mouth. I love eating with my hands!

Bianca, you just reminded me it's time for another appetizer dinner. It's a fun change from regular old dinner. And you know what? I will be attempting your sweet potato balls as one of the appetizers (even though we have to wait for the recipe). I'll have to get the bf to fry them though. I am a terrible fryer. :)

I think sausage must be a Memphis (or Southern) thing. My Mumm used to make them all the time. We'd have them for dinner (probably why I used to be twice my current weight LOL). I can't wait to see the recipe for these!I am seriously addicted to hummus.

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.